The egg at the end of fondue refers to a cherished Swiss tradition known as La Religieuse (The Nun), a delightful way to conclude the meal by transforming the last remnants of cheese.
La Religieuse: The Cheesy Scrambled Egg Tradition
This unique custom involves adding an egg to the nearly empty fondue pot, ensuring every last bit of the rich, melted cheese is savored. It's a testament to Swiss ingenuity in extending a delicious communal meal.
How to Enjoy La Religieuse
The process is simple yet results in a surprisingly satisfying dish:
- Timing is Key: Once most of the bread has been dipped and only a thin layer of fondue remains at the bottom of the pot, just before it begins to solidify, is the opportune moment.
- The Addition: Carefully crack an egg (or two, depending on the amount of cheese left) directly into the warm, cheesy residue.
- Vigorous Stirring: Immediately begin stirring the egg vigorously into the hot cheese. The residual heat from the fondue pot will cook the egg quickly.
- The Outcome: The mixture will transform into a soft, savory concoction resembling cheesy scrambled eggs. This warm, gooey blend offers a unique texture and intensified flavor profile.
- Final Bites: This final, flavorful mixture is then scraped from the bottom of the pot, typically with a piece of bread, providing a rich and comforting end to the fondue experience.
This tradition not only prevents any delicious cheese from going to waste but also offers a distinct and often anticipated final course, leaving diners with a complete and satisfying culinary memory.
